From the RA kitchen at Bistro Mint
This dish will become a family favourite for those early evening dinners on the terrace. The sweetness of the Jerusalem artichoke paired with the caramelized scallops is a tantalizing combination, whilst the fermented black sauce provides balance with a hint of spice and saltiness.
Black bean sauce
- 2 cloves of chopped garlic
- 20g of chopped fermented black beans
- 40ml grape seed oil
- 10ml light soy sauce
- 6ml mirin
- 4g espellete pepper
Heat the oil in a pan then slowly fry the chopped garlic until golden. Add the chopped fermented black beans then turn the heat down. Add the remaining ingredients. Set aside.
Jerusalem artichoke puree
- 200g Jerusalem artichoke
- 150 ml water
- 150 ml milk
- 20 g butter
Wash and peel the artichokes then place them in a pot and cover with the water, milk and a pinch of salt. Bring the pot to the boil then simmer until the artichokes are cooked through by checking if a knife goes through them (like potato). Once cooked, place the artichokes in a blender with the butter and process until silky smooth. Season and set aside until serving.
Scallops and serve
- 12 scallops (if you can’t find fresh scallops, a good quality replacement is frozen Canadian scallops)
- 12 baby sorrel leaves
- knob of butter
Remove the muscle from the scallop. Heat the puree and sauce up, and whilst they are heating, lightly salt the scallops and over medium heat pan fry the scallops in butter until they are golden – this should only take a minute. Arrange puree and scallops on the plate, drizzle with the sauce and top with baby sorrel.